Prep 25 mins
Cook 15 mins
This is one of those recipes that I have had for every. It is from a Weight Watchers cookbook around 1992. I have made it many times over and always with excellent results.
- 5 ounces napa cabbage, trimmed
- 1 tablespoon olive oil
- 4 -5 green onions, chopped
- 2 garlic cloves, minced
- 1 lb bay scallops or 1 lb sea scallops, quartered
- 1 cup bean sprouts
- 1⁄2 cup chicken stock
- 1⁄4 cup basil, chopped
- 2 tablespoons ketchup
- 1⁄4 teaspoon black pepper, freshly ground
- 6 ounces angel hair pasta
- In a large pot bring 2 quarts of water to a boil.
- While the water comes to a boil, stack several leaves of cabbage together at a time and cut cross wise into 1/4 inch wide strips.
- In a nonstick skillet warm the olive oil over medium high heat until hot but not smoking; add the green onions and garlic, cook stirring until garlic is beginning to brown.
- Add the scallops and cook, stirring until scallops turn white, 3 to 4 minutes.
- Transfer to a bowl and set aside.
- In same skillet, add the cabbage, bean sprouts, broth, basil, ketchup and pepper; cook stirring over high heat until vegetables are soft and only 3 to 4 tablespoons of liquid remains.
- Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes or as instructed on package, drain.
- Add the drained pasta and cooked scallops, green onions and garlic along with any liquid that has accumulated in the bowl to the pan.
- Cook and stir just until the scallops are warmed through; 1 to 2 minutes.
Very good and easy. I used regular cabbage and thought there was a error in the amount of green onions -- so only used 4 green onions; otherwise made as directed. Thanks for sharing!